Prep 15 mins
Cook 0 mins
My variation of a recipe from Kylie Kwong (Discovery Home).
- 2 medium cucumbers, washed well
- 3 teaspoons white sugar
- 3 teaspoons sea salt
- 1⁄3 cup white vinegar
- 1⁄4 cup white sugar, extra
- 1⁄3 cup malt vinegar
- 2 tablespoons fish sauce
- 1⁄4 cup roughly chopped of fresh mint
- 1⁄2 cup julienned scallion
- 1 large red chile, finely sliced on the diagonal (optional)
- 1 tablespoon roasted sesame seeds
- 1⁄2 teaspoon szechwan pepper, and
- salt, blend
- Slice the cucumbers in half lengthwise, then slice into 1/8" slices on the bias. Add 3 tsp sugar and 3 tsp salt, mix well, and let stand 30 minutes.
- Combine 1/4 cup sugar and vinegar in a small saucepan. Heat until sugar dissolves, then simmer until reduced to 1/4 cup, about 2 minutes. Set aside to cool.
- Squeeze the excess liquid out of the cucumbers and put into a bowl. Add the slightly cooled syrup, and remaining ingredients except Szechwan pepper and salt. Transfer to a serving dish and sprinkle with Szechwan pepper and salt. Serve the same day.
These came out nice and crunchy. Not too sweet and not sour. I liked them very well.